Everyone adds condiments according to their own tastes in daily life, but food additives are limited in the amount of additives, which is not only illegal, but also harmful to everyone's health. Some food additives themselves have little nutritional value. Therefore, when using food additives, we should not abuse and add them indiscriminately. Next, CDchem will talk about the role of sodium tripolyphosphate(STPP) in food additives.
Food color, aroma, taste, shape and taste are important indicators of food quality. Food processing generally has physical processes, such as grinding, heating, pressurization and so on. In these processes, food is easy to fade and discolor. In addition, it is difficult to guarantee the taste requirement of food in the process of food processing. Therefore, the food additive STPP can be used as a quality improver to improve the sensory quality of food, in order to meet people's requirements for food.
STPP can also purify and soften water quality. STPP chelates metal ions with Ca2+, Mg2+, Cu2+, Fe2+ in solution to form soluble chelates, thus reducing the hardness, so it is widely used in water purification and softening.
STPP has strict dosage regulations in food additives, as long as it is safe in a reasonable range of additives. STPP can also be used as PH regulator, metal chelating agent, or mixed with other phosphates to form composite phosphates, or can be used alone.
